1 cup cheese, grated/crumbled, again anything goes
Olive oil spray
Chop up pasta into spoonable small pieces.Mix all ingredients, aside from oil in a bowl.Heat a frypan to medium low, spoon pancakes (as big as you can manage) into the pan. Cook until they have a light crust on the bottom side before flipping.Repeat until done.
Pop your bread into a food processor to turn it into breadcrumbs, I use the crusts and one slice.. In a mixing bowl combine zucchini, mince, breadcrumbs, egg and a pinch of salt and pepper.Heat a frying pan to medium and add a tablespoon olive oil, roll your meat mix into walnut sized balls. Brown on all sides, you might have to d a couple of batches..Take the balls out of the pan and set them aside for a minute.Add your onion to the pan and allow it to brown, then add mushies, cream, stock paste/powder. Cook down for 5 mins then add meatballs.Reduce to a simmer and cook your rice as per packet directions.
Super speedy dinner for nights when you don’t have the $$ for takeaway, but need dinner in a jiffy!
Cheats Tuna Mornay
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
4 cups shell pasta, GF if required
2 tablespoons butter
2 tablespoons flour, omit if using GF pasta, it is starchy..
3 cups milk
1 x 400g tin tuna, drained
1 x 400g ting corn, drained
2 cups grated cheese
Pinch of salt & pepper
1 ½ cup extra grated cheese, for the top if you want to bake.
Boil the kettle, put a pot on the stove and the pasta. JUST cover the pasta with the boiling water and cook the pasta until soft, the water should almost 100% evaporate, if this happens and your pasta is not cooked; add a splash more water and reduce to almost nothing again.
Stir in the butter and melt totally, then sprinkle the flour over evenly, stir through and keep stirring for about 30 seconds so it does not go gluggy or start to catch.
Add the milk half a cup at a time, stirring until it thickens, then add another cup until all is done.
Add tuna & corn, then stir in cheese one cup at a time.
I have mentioned a few times that we really try to reduce the amount of meat we eat these days. For ethical, environmental and health reasons. But hey. We ain’t going that deep.
This meatball dish will feed up to 6 adults (think 2 meals for a family…) and has only 250g meat. And HONESTLY, no one will know.
So it is cheap, easy and well, good for you.
Not Much Meat Balls
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Olive oil spray
1 large onion, diced
1 zucchini, finely diced
4 cloves garlic, minced
2 slices of bread, processed into breadcrumbs
250 g mushrooms, minced
1 cup grated cheese
250 g mince meat, whatever you like! Chicken works for us..
1 jar passata
Raw sugar, sea salt & pepper to taste
2 tablespoons pesto OPTIONAL
1 packet spaghetti, enough for your crew, we use Barilla Gluten Free
Spray a good 5 seconds of olive oil in a large frypan, add the onion, zucchini and garlic. Cook until soft. Remove 1/4 of the mix, then add the passata, 2 cups water and pesto if you are keen. Bring up to a simmer and add some sugar, salt and pepper to your taste.
Meanwhile... In a medium bowl combine the breadcrumbs, mushrooms, cheese, meat and the onion mix you put aside, season with salt & pepper.
Heat another pan and spray well with olive oil. Roll veggie mix into walnut sized balls until your pan is full, cook on all sides and add to passata mix until all your balls are done.
This dish is an absolute fave in our house, yes it is bloody fiddly and messy to make BUT it costs about $5 and feeds 4 hungry adults. Plus it is gluten free and not a hot gluggy mess..
You needn’t make it with the GF flour, plain is fine, but you will need to halve the amount of pumpkin and egg as wheat flour is nowhere near as absorbent.
As always my measures are not precise, as this is not how I cook. In honesty every pumpkin/flour/egg is slightly different in moisture content so you need to use your gut to know when to bring it all together..
Anyway enough blathering..
Here is a little video demo, I promise they will get better!!
I did make this today, it is a little time consuming but for $5 it feeds 4 adults, or if you serve it with salad and a garlic bread you will get 8 meals.
Last time I posted Lauren mentioned she tried making it and it didn’t work. It is really hard to judge how much flour this needs as each pumpkin has a diff amount of flesh and moisture. SO.. just add flour 1/2 a cup at a time until the mix comes together to make a sticky dough. Less is more as the more flour the harder it gets.. Roll the sticky dough in flour to roll out gnocchi, you want it to come together, just.
Pumpkin Gnocchi - GF
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
1 small pumpkin, halved and sliced reasonably thinly (see note) - 2-3 cups cooked..
Olive oil spray
2 free range eggs
Sea salt & pepper
3-4 cups gluten free flour, you might need more, depends on the mix
Butter & Parmesan to serve
Pre heat your oven to 180C and lay the pumpkin in one layer on 2 baking trays. Spray each side of the pump with oil and pop in the oven for about 20 mins or until soft.
When cool enough to handle, scrape the pumpkin flesh into a medium bowl discarding the skin and seeds.
Add the eggs and a good pinch of salt and pepper and mash the pumpkin totally until the mix resembles a puree.
Add 2 cups of flour, stir to combine. Then add flour half a cup at a time until your mix comes together in a sticky dough. You want it to JUST combine. Too much flour makes these gnocchi pretty gluggy.
Once you have a ball, sprinkle some flour on your surface and plop the ball out onto it.
Use a knife to cut off a small chunk, dust it with flour and roll a log. Cut off small almond size pieces and roll them into ovals with hands lightly dusted with flour.
Repeat until all your mix is done.
Boil the water and add it to a saucepan, add a little salt. Cook the gnocchi in 3-4 batches by plunging it in the water, waiting 30 seconds, stirring to avoid sticking then waiting until the gnocchi floats to the surface. Use a slotted spoon to remove the cooked noodles and pop it aside to drain. Repeat until all is done.
Heat a good knob of butter in a fry pan, add gnocchi (you may need to do two batches..) and fry to crisp up a little, sprinkle with extra salt and a generous amount of Parmesan.
Each pumpkin is different, you can use whatever size you want you just need to make sure you end up with 2-3 cups cooked.
This is a great dish to add into the mix for a meat free family option, or to lower food costs.
I often have my serve with zoodles for a lighter meal, but the kids and Micka have it with spaghetti and heaps of cheese. If your family is a little picky a great idea is to make it into a pasta bake, top it with grated cheese and bake it up all melty.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
1 tablespoon oil
1 brown onion, diced
2 cloves garlic, minced
1 carrot, grated
500 g mushrooms, finely diced/grated
400 g tin of diced tomatoes
3 tablespoons tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 tablespoon brown sugar
Sea salt - to taste
Cracked pepper - to taste
Zoodles or spaghetti to serve
Parmesan/cheddar cheese to top
In a saucepan heat oil over medium-low heat and add onion, carrot and garlic. Cook down until softened.
Add mushrooms, tomatoes, tomato paste, herbs, spices and sugar.
Bring to the boil and reduce to a simmer.
Cook for 20-25 minutes until sauce has thickened and reduced a little.
Meanwhile prepare your zoodles/cook your spaghetti to packet directions.